The Italian Easter cake Colombo is traditionally baked in the shape of a dove with outstretched wings or a cross. But it is good and familiar - round - shape. This cake turns out fragrant and very tasty.
In warm (38-40 ° C) and slightly salted milk, add 1 tbsp. l. sugar and crumble yeast, mix. Leave for 10 min. Melt butter and set aside.
If the raisins are very dry, soak them in hot water for 10-15 minutes, put them on a sieve and dry them. Grate the zest from the orange and lemon, squeeze out the juice.
Cut the vanilla pod in half lengthwise and scrape out the seeds with a sharp knife (no pod needed). Beat with a fork until smooth 2 eggs and 1 yolk. Add citrus juice and zest, remaining sugar, vanilla seeds and salt.
Sift the flour with a slide, make a well, pour in the yeast mixture. Add egg mixture, melted and cooled butter, raisins. Blend until smooth, 10 minutes. Leave to rise in a warm place for 2 hours, during which time punch down twice.
Grease an ovenproof mold with butter. Put the dough into the form. Let stand in a warm place for 30 minutes. Bake in the oven at 160°C for 50-60 minutes. If the top starts to brown too much, cover it with foil. Take the cake out of the mold and let it cool.
For the glaze, grind half the almonds with sugar and starch in a blender. Beat the remaining protein from the dough, mix with the almond mass. Spread frosting over cake and immediately sprinkle with coarsely chopped remaining almonds. Sprinkle with powdered sugar before serving.